Bubur ayam
- Low in lactose
Derived from ingredients – check the package label.
- Good for breakfast
- Good for lunch
- Good for dinner
Four servings of Indonesian chicken rice porridge with ginger and spring onion.
4 servingsFinal yield 2,800 g
Ingredients
- 250 gRice, white, long-grain, regular, raw, unenriched
- 1,900 gBeverages, water, tap, drinking
- 500 gSoup, chicken broth, low sodium, canned
- 350 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 25 gGinger root, raw
- 80 gOnions, spring or scallions (includes tops and bulb), raw
- 10 gGarlic, raw
- 30 gSoy sauce made from soy and wheat (shoyu)
- 12 gOil, olive, salad or cooking
- 5 gSalt, table
Method
- Rinse rice; finely cut ginger, garlic and the white spring-onion parts. Cover rice with water and broth and add aromatics and salt.
- Bring to a boil and simmer for 38 minutes at 88 °C with the lid ajar. Stir every 10 minutes until the rice thickens into smooth porridge.
- Put chicken into the porridge and poach 12 minutes at 80 °C to 74 °C in the centre. Shred it, return it and bowl up; finish with green onion and oil mixed with soy sauce.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,595 kcal
- Protein
- 111.6 g
- Fat
- 26.4 g
- Total carbohydrate (by difference)
- 221 g
- Total dietary fibre (USDA)
- 6.3 g
- Saturated fatty acids
- 5.1 g
- Sodium
- 3,999.8 mg
- Salt (sodium × 2.5)
- 10 g
Per serving
- Energy
- 398.7 kcal
- Protein
- 27.9 g
- Fat
- 6.6 g
- Total carbohydrate (by difference)
- 55.2 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 1.3 g
- Sodium
- 999.9 mg
- Salt (sodium × 2.5)
- 2.5 g
Per 100 g of finished food
- Energy
- 57 kcal
- Protein
- 4 g
- Fat
- 0.94 g
- Total carbohydrate (by difference)
- 7.9 g
- Total dietary fibre (USDA)
- 0.22 g
- Saturated fatty acids
- 0.18 g
- Sodium
- 142.8 mg
- Salt (sodium × 2.5)
- 0.36 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Soy, Celery
May contain: Milk, Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal